SparkPeople Advertisers Keep the Site Free

4 of 5 (1)
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 284.9
  • Total Fat: 14.8 g
  • Cholesterol: 38.7 mg
  • Sodium: 930.8 mg
  • Total Carbs: 23.5 g
  • Dietary Fiber: 2.8 g
  • Protein: 16.1 g

View full nutritional breakdown of Chicken & Sausage Brown Rice Paella calories by ingredient
Report Inappropriate Recipe

Chicken & Sausage Brown Rice Paella

Submitted by: DBEDFAM

Introduction

Traditional paella is cooked for hours. This version is mostly done in the oven, so no babysitting the paella :-) Also, it traditionally has peas (I use broccoli or asparagus as I don't like peas), saffron (you may substitute turmeric if you don't have saffron) and white rice (I use brown). for the chicken, you can use pre-cooked diced breast meat instead of raw boneless/skinless breast. Salt & pepper to taste. Traditional paella is cooked for hours. This version is mostly done in the oven, so no babysitting the paella :-) Also, it traditionally has peas (I use broccoli or asparagus as I don't like peas), saffron (you may substitute turmeric if you don't have saffron) and white rice (I use brown). for the chicken, you can use pre-cooked diced breast meat instead of raw boneless/skinless breast. Salt & pepper to taste.
Number of Servings: 6

Ingredients

    Hillshire Farm Smoked Sausage, 7 oz
    Olive Oil, Extra Virgin, 2 tbs
    Chicken Breast, no skin, 1 breast, bone and skin removed
    Onions, raw, 1 cup, chopped
    Red Bell Pepper (1 medium raw), 1 serving
    Garlic Minced, 6 tsp
    crushed red pepper, 1 tsp
    Paprika, .25 tsp
    Brown Rice, long grain, 2 cup
    Saffron, .25 tsp
    Bay Leaf, 2 tbsp, crumbled
    Chicken Broth, 4 cup (8 fl oz)
    Broccoli, fresh, 1 cup, chopped
    Red Ripe Tomatoes, 2 plum tomato

Directions

Set oven to 400 degrees.
Heat oil in a large paella pan or oven-proof casserole dish (don't worry about a lid!). I use a huge 16" skillet.
Add in diced raw chicken breast (if using). If using pre-cooked chicken, add sausage and cook stirring until browned (about 2 minutes).
Add in onion, garlic, red bell pepper, paprika, saffron and crushed red pepper flakes (if using) cook, stirring for about 3-4 minutes, or until veggies are tender. Add in rice, saffron and bay leaves; stir to combine to coat the rice.
Add in the stock; bring to a boil, then add in the cooked chicken and broccoli, (peas or asparagus work too) and chopped tomato; stir to combine, then season with salt and black pepper.
Transfer the pot or casserole dish to the oven.
Cook uncovered until the rice is tender and no liquid remains (about 20-25 minutes).
Remove from the oven and fluff with a fork.
Serve immediately with a nice salad of crispy greens.


Number of Servings: 6

Recipe submitted by SparkPeople user DBEDFAM.






Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe

  • Sounds very appealing, but the calories for the rice are based on 6 servings of cooked brown rice (total of 2 cups cooked). However, the recipe seems to call for 2 cups of uncooked rice which yield about 3 times the amount of rice. - 2/24/13

    Was this review helpful?   yes  No
  • The taste of this recipe was 5 star! I added a package of Goya Sazon seasoning because I didn't have Saffron. The only negative thing was it took longer in the oven than 20-25 minutes to cook the rice. I wonder if just simmering it on the stove would give better results? - 2/18/11

    Was this review helpful?   yes  No
  • This recipe sounds great! I can't wait to make it for me and my honey! - 1/7/10

    Was this review helpful?   yes  No
  • I'M GOING TO MAKE THIS . - 1/7/10

    Was this review helpful?   yes  No